Strawberry dessert cake with strawberry cream

My weekend was all about sunshine… and strawberries!

Strawberry time is now in full swing over here in the UK… what with the sunshine finally out in the skies and the Wimbledon tennis on the TV there's just no denying it! I love any opportunity to get outside spend time in the sunshine (or even rain) and in particular spend time with friends just relaxing… Something many of you know I am notoriously bad at doing. 

At the weekend I was invited to a barbecue, obviously I was going to be bringing desert (amongst a few other bits and pieces including veggies burgers) and so strawberries were on my mind and in my mouth pretty much the whole of last weekend.

Some of the goodies that were brought to the party (yes there was quinoa...and samosas...I love samosas and even though I don't eat much wheat I caved in for these!)

I also had another challenge- I wanted to create a strawberry themed desert cake that was also totally sugarfree- even agave, coconut sugar and maple syrup were off limits- as I would usually use a little of one of these alongside stevia. One of the ladies coming to the barbecue is very sugar intolerant as well as chocolate intolerant (shock horror) and so I really wanted to be up to create a non-chocolate and sugar free cake that she could enjoy along with everyone else!

So, this is what I came up with loosely based on my banana blondie recipe and using as much fresh fruit and fruit purees as possible as the main sweetness then bumped up with stevia. I was careful to get the balance right so that the stevia didn't overpower and taste odd. To assist with the rising I actually added just two teaspoons of coconut sugar as when I tried a similar recipe a short while ago it sank a bit when it came out the oven and I wasn't sure whether this had anything to do with the total lack of sugar… may well just be coincidence! P.s if you omit the tiny bit of sugar it may well be ok and even if it does sink it's still good, just denser!

I served this up warmed through with a tofu based strawberry cream/mousse so that the cake became even more dessert-like. Perfect for a garden party carrying on into the evening hours... I know I certainly went back for more! Whilst you're serving your strawberries and relaxing with your friends why not have a little extra fun and play this bingo game* while watching the tennis. Summer time bliss!

Recipe: Strawberry dessert cake

Ingredients:

2 bananas- pureed

1/4 cup sugar free strawberry jam

Scant 1 cup chickpeas

1/4 cup coconut oil- melted (or oil of choice)

2 tsp vanila

30 drops vanilla stevia (I tend to use NuNaturals)

1 cup apple juice (or other fruit juice)

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1/2 tsp cinnamon

1 1/2 tsp baking powder

1/2 heaped tsp baking soda

pinch salt

2 tsp unrefined sugar (optional add in- see note)

1 1/2 cups white spelt flour (or GF flour- if so I would use a mix of buckwheat, ground almonds and starch)

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1 cup chopped strawberries- for filling

1/2 cup chopped strawberries, sprinkle of coconut and vanilla bean- for topping.

Sauce/mousse Ingredients:

1/2 cup strawberries

1/2 cup silken tofu

1 tbs coconut oil

vanilla stevia to taste

Method:

Blend the wet ingredients together until smooth. Mix the dry ingredients together in a large bowl and then add the wet mixing gently but well. Stir through a cup of chopped strawberries in the final strokes.

Spoon the mixture into a round of square cake tin approx. 8" diameter. Smooth the top and press the remaining strawberries in along with a dusting of coconut and pure vanilla bean powder- optional but yummy!

Bake at 180C for approx 30-40 minutes- I needed to lightly cover with foil after 25 minutes to prevent the top from becoming too brown before the centre had cooked through. Check with a toothpick for done-ness. Note: it is a fairly dense moist cake anyway, but cook for as long as possible to maximise 'cakiness'.

To make the 'cream' simply blend the ingredients together well and chill in the fridge for an hour to thicken up for a more mousse like dessert. You can omit the coconut oil if you want to go for a creamy drizzle. Note if you had some beetroot you could add a tiny amount to intensity the pink colour without it coming through in the flavour (I didn't have any beetroot!)

*Note:  This post is in association with Ladbrokes Bingo. The strawberry dessert recipe is all my own creation and was due to be posted exactly as it is regardless, it just happened to tie in nicely with the some extra Wimbledon fun. Enjoy :-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pancake roundup!

Happy Pancake Day!! Or Shrove Tuesday or Mardi Gras...whichever title you use I hope you've enjoyed your day!

I have a quick recipe below, but first a little pancake feast roundup for you!

strawberry cream pancakes with chia jam

my favourite super-cute buckwheat blini kebab!

stuffed savoury pancakes

lemon and poppy seed pancakes

PB and jam white spelt pancakes

carrot cake pancakes

I love pancakes, thought I have them all too rarely. That is the thin and crepe like kind with the crispy edges. I often have fat and fluffy American style breakfast pancakes but the traditional English pancakes all to often go overlooked. Not today...today I will revel in all their glory.

Such a simple pancake and today my pancake mix will be no different to previous years, though I have provided it again below for quick reference. Unfortunately I still have not mastered the art of a gluten free pancake of this kind, I have used spelt flour but for gluten free pancakes of other types take your pick from these oaty stacks in either sweet or savoury options and these almost-too-cute-to-eat buckwheat blinis... assemble your own blini buffet to make the perfect for playtime with the kids or as a pancake-turns-Valentines-dessert with your loved one! 

My pancake of choice for today's celebrations are my spelt pancakes, but this time using wholemeal flour all wrapped up with an apple date and cinnamon saucy compote ( also also had banana and maple syrup in one of the pancakes as you can see peeking out). I apologise for the slightly lacking photography...I had to use artificial spot lights which I always struggle with compared with natural light (horrible shadows), plus the fact that I had a telephone appointment scheduled so was pushed for time...oh well :-)

What is your favourite type of pancake...and most importantly your favourite topping?

 

Recipe: English spelt pancakes with apple compote

Makes 3 medium pancakes (serves one for a large portion!)

Ingredients- pancakes

½ cup wholemeal spelt flour (or white for a lighter pancake if that is important to you)

1 tsp ground flax or chia seed

1 tsp agave syrup

1 tsp baking powder

tiny pinch salt

2/3 cup soy milk (reduce to half if you prefer a thicker pancake)

1 tsp vanilla extract

1 tbs melted coconut oil/vegetable oil

Ingredients- topping

1 large apple- cubed (peel first if preferred)

2-3 tbs date syrup, handful finely chopped dates, or 1 tbs date sugar (I used finely chopped dates)

½ tsp cinnamon
1/4 cup apple puree
1 tbs lemon juice
a little water to achieve desired consistency

Handful raisins or sultanas- optional

Method

For the topping, cup the apple it smallish 1cm sized cubes, place in a small sauce pan and mix with the date paste/sugar, cinnamon and raisins. Cook on a medium heat on the stove for approx 5 minutes, add the apple puree and water and then simmer for another 5 minutes whilst the pancakes cook until the apple softens and creates a saucy consistency.

For the pancakes, mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.

Meanwhile heat a medium sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes. 

Serve hot with the apple compote or other toppings of your choice.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Muffin top’ banana blondie

This was originally dreamed up as a single serve recipe...and as much as I could have eaten it all to myself, I felt it was better suited two and so shared it with my mum. If you choose to eat it all yourself...I wont judge! It is the weekend after all ;-)

I love single serve recipes as they are quick, require few ingredients and are great for experiments as if things don’t turn out quite the way you expected you haven’t got a whole pan of cake to dispose of! Luckily that was not necessary in this instance.

This little recipe is a coming together of my mug cakes and my blondies. I also tried to strip back the ingredients to the bare minimum to keep it quick and easy.  Chickpeas feature...that was always going to be the case...you know me by now! This little blondie was just like a giant muffin top in shape and texture hence the title of the post, yummy!

I baked this in the oven and it had a deliciously light (blondie like) texture and a golden top. I haven’t tried it in the microwave but since my mug cakes are typically microwave versions I see no reason why this wouldn’t work, obviously without the golden oven baked top so they may not have quite the same 'muffin top-ness'. 

Recipe: Quick banana blondie (for two)

Ingredients:

1 banana (1/3 sliced, 2/3 mashed)
1/4 cup chickpeas
1 tbs coconut oil- melted
2 tbs agave
1/4 cup flour- I used white spelt (but you could use GF mix of choice)
scant 1/2 tsp baking powder
pinch salt
1/4 tsp (or more) cinnamon
Maple syrup to serve (optional indulgence)

Method:

Blend together the mashed banana and chickpeas with the oil and agave until well blended. Add the remaining dry ingredients and mix through.

Spoon the blondie into a 'dollop' on a small lined baking sheet or alternatively use a small pie dish. arrange the remaining banana slices on the top. Decorate with a few choc chunks or nuts if desired.

Bake for approx. 10-12 minutes until golden on top. Note: You could microwave this blondie for 90 seconds, but the texture may not be so light or the top golden.

 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Speedy chia pizza crust

I've think i've eased my self back into the post-holiday daily routine now, although my routine is a little different now having left me job last year so it is taking a little longer to get into the 'flow'. I originally tested this recipe a few months ago, and have since then reproduced it using numerous flour combinations, so it is pretty versatile.

buckwheat flour

The photos below show all the options (they look pretty similar!) We have buckwheat, teff and almond and spelt options. The key ingredient that all these recipes have in common is the chia seeds, they give the pizza base a really great crispness. The recipe itself is based on a spin off of my ever faithful this flatbread recipe...I love the simple use of vegan yoghurt to bind everything together and the fact there is no yeast and therefore no need for rising time. A beautifully quick and simple recipe.

I made the buckwheat version just before New Year so it was a case of using up leftover veg in the fridge to make way for another big food shop! You can use whichever toppings you like. I also enjoyed the last of my mulled 'wine'  (a cranberry and grape juice version). I do love a glass of warming spiced fruit juice.

The recipe below gives the ingredients for the buckwheat version but to make a spelt pizza simply sub the buckwheat and tapioca for spelt (i.e 200g wholemeal spelt)

buckwheat flour

Recipe: Chia pizza

Serves 2-3

Ingredients

150g buckwheat flour

50g tapioca flour

1 tsp baking powder

2 tbs whole chia seeds

2 tsp seasoning of choice (I used a mixed Cajun seasoning)

½ tsp salt to taste

150g vegan yoghurt (I used soy)

Up to 50ml water

Pizza toppings: I used a tomato puree and hummus mix for the base and topped it with thinly sliced veggies.

Method

Mix the dry ingredients together in a medium bowl and then add the wet ingredients, adding the water last to achieve a lightly stickly dough consistency.

With floured hands gently flatten the dough onto a floured and lined baking sheet pressing the dough into a large  thin circle (or two smaller circles) approx. 5mm thick. 

Bake at 180 for 5 mins to seal the surface. Add pizza toppings of choice and continue to bake for approx.10mins until the toppings are cooked and the edge of the crust is golden. 

Note: you can freeze the part baked crusts for future use.

teff and almond crust

spelt crust

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Persimmon scone

This little delicacy is really a scone-cake. It has the lovely light and crumbly texture of a scone in a cake form. My scone was a little hard to handle since the chunks of fruit were fairly large, I’d suggest cutting the fruit into chunks less than 1cm and also ‘scoring’ the scone into 6 pieces before cooking it to make slicing it easier (I forgot that part too!)

This recipe was two ‘firsts’ for me…the first time I’d ever eaten persimmon and the first time I have tried cooking the scone by this super speedy microwave/grill method. It wa sa a success on both counts. The persimmon has a very delicate flavour.

There are plenty of options with this recipe…you could double it up and cut scone shapes with a cookie cutter if you preferred, you can also bake the scoene on the oven in a more traditional manner or you can go down my route and use a combination of 2 mins in the microwave and then 2-3 mins under the grill to give a crips crust. This shaves off about 10 mins of oven cooking time.

I had a persimmon to try out and it worked nicely in this recipe but you could substitute it for apple, apricot  or plum…or any fairly firm fleshed fruit. Just take care if you use anything that has a very high water content or no firmness as it might alter the nature of the scone, use a little less soy milk if necessary.

Recipe: Persimmon scone cake

Serves 2-3

Ingredients

1 persimmon- chopped into small pieces

½ tsp vanilla extract

½ tsp cinnamon

1 cup ‘flour’ (I use an equal mix of quick oats and wholemeal spelt but you could also use GF flours)

1 tsp ground chia or flax

1 tsp baking powder

¼ tsp baking soda

2 tbs rapadura

Pinch salt

2 tbs coconut oil

Up to ¼ cup soy milk (or other)

Method

Cut the persimmon into small 1cm chunks ( a little smaller than I have for a scone that is easier to handle), mix with the vanilla and cinnamon and allow to sit whilst preparing the remaining ingredients.

Combine the flours, baking powder, baking soda, rapadura and salt in a small bowl, add the coconut oil (this should be solid not runny) and mix through with fingers to achieve a crumbly mixture. Add the soy milk a little add a time to achieve a soft dough that holds together without being sticky.

You can either mix the persimmon chunks through the dough and then flatten altogether, or you can divde the dough into two halves, flatten one half into a circle approx. 15cm diameter, press half the persimmon onto the surface , flatten the other half firmly over the top making a ‘sandwich’ and then press the remaining fruit into the top. Dust with a little cinnamon and sugar as desired.

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You can either bake for approx. 15 minutes at 180C, or for a super speedy scone, microwave for 2 minutes and then grill the top for 3-5 minutes to get a lovely crisp crust. I used the microwave method as I was keen to experiment this way and it worked perfectly!

Note: if using the microwave method be sure to use a baking liner that can be used for both the microwave and grill to avoid having to fuss around with transferring the part cooked scone.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pumpkin granola muffins

I have made a lot of pumpkin puree this last couple of weeks. I blended it up and froze it in muffin cup portion sizes…so many of my baking experiments have been making use of it.

This recipe is no exception and it is a double whammy as you have a pumpkin granola topping too! Of course the granola is optional- you could simply top with nuts and spice instead, but since at the time I was making a batch of this granola I figured it would be a good opportunity to set aside a little for the muffin tops.

mini muffins using a buckwheat flour mix

I’ve made these muffins using both flour combinations- spelt and my GF mix. I think between them I preferred the spelt, I enjoyed the buckwheat but found the flavour slightly dominant over the pumpkin, you may find it preferable to use oat flour or brown rice flour in its place.

For the granola topping, take pinches of raw granola mix and press firmly into the top of the uncooked muffin. Pre-baked granola will burn.  I also used mini muffin tins on my second attempt as the first try using full sized muffin cups lead to the granola burning at the edges before the muffins had cooked through.  If you are opting for a topping I would definitely advise you not to use larger than cupcake tins.

larger spelt muffins- great texture but burnt tops

These make the perfect winter warming snack served warm with a little vegan yoghurt and a drizzle of maple syrup….so good!

Recipe: Pumpkin granola muffins

Approx. 8 mini muffins

Ingredients

1 cup GF flour mix (I used ½ buckwheat, ¼ tapioca, ¼ ground almonds) or WM spelt

¼ cup coconut sugar/rapadura and 1/6^th tsp stevia

pinch salt

1 ½ tsp baking powder

2 tsp ground chia

1 tsp cinnamon

2 tbs coconut oil- melted

2/3 cup pumpkin puree

1 tsp vanilla

2 tbs agave syrup

¼ cup apple or orange juice

Topping: 1/3 cup pumpkin granola for topping- optional

Method

Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together lightly but well.

Spoon the batter into 8 mini muffins pans and press the uncooked granola mix into the top of the batter in each case.

Bake at 180C for approx. 12 mins until cooked through when tested with a toothpick.

Serve warm with a drizzle of maple syrup if you want to be full on indulgent!

NOTE: you can make regular sized muffins but I found that the topping began to burn a little before the muffins were fully cooked.

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY THIRTY ONE: Halloweeeeeen

It's Halloween!  Also the last day of Vegan Mofo….alas I don’t have any oaty goodnesss to share…my Halloween inspired treats were simply not of the oaty variety today.  I do think I’ve done pretty well this month with so many oaty concoctions! It's been a fun challenge.

So, back to Halloween, how have you been celebrating?....fancy food, fancy dress, trick-or-treating, bonfires (ok that last one is not till next week!)

This year I haven't been to any parties, and I don't generally get many visits from 'trick-or-treaters' but I have made food...of the pumpkin inspired variety!

We had a Halloween lunch at work, well it was more of a team lunch that happened to fall on Halloween so I decided to get into the holiday spirit a little. Pumpkin risotto and another spin off of these Halloween Graveyard cakes...this time a pumpkin muffin with a gingerbread cookie! Lots of fun to makes two cakes in one.

I will admit the gingerbread ended up being a little puffier than I would have liked- note to self: use less baking powder! The risotto had a great flavour but I think the texture needed a little more work before I can share it with you.

I also made a soy-free cheezy stuffed crust pizza... this is a new super-food chia crust with a cheesy (soy-free) stuffed crust edge...but i'm a tease and you'll have to wait a little longer for the stuffed recipe as I feel it still it needs a few more tweaks and trials before its ready to share! I’ll be sharing the regular chia crust with you very soon.

All in all it went down well, me being a perfectionist felt it could have been that little bit better (although I was in a mega rush last night to get it all cooked!), but I know I will always be my own worst critic!! I had lots of positive pizza comments with a lot of love for the substantial and filling chia crust.

In other news, this was another little experiment a week or so ago at around the same time as the Graveyard Cakes... I think he looks so cute!

(Hint: you can make these monsters using these smoosh bars to form a head, arms and legs, then fix to an orange with toothpicks and add some sunflower seeds for the face!)

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TWENTY SEVEN: 'Surprise me Saturday' Chocolate pillow cakes

We are nearly at the end of Vegan Mofo now…the month has flow by! I’ve enjoyed my oaty experiments and also following other vegan bloggers along the way. One last round-up of inspring recipes tomorrow but for now I give you chocolate!!

Just other day I was contemplating something chocolately, I was also contemplating whoopie pies…something I have not yet attempted to create.

The result of my kitchen experiment were these light as a cloud chocolate pillows, not a whoopie pie as such as they don’t have a frosting (no reason you couldn't whip up a batch of healthy banana frosting or this jam and cashew cream to sandwich between them) and anyway I wasn't really attempting a full on whoopie pie quite yet. I love the way they rose and cracked the surface as they baked.

The best thing about the these little flat sponge cakes are so versatile, much more so than a cupcake. They also have a healthy dose of fruit (you could also add some beetroot!) and are fat free. Healthy fats are an important part of any diet, but its sometimes nice to create a cake on the lighter side- plus you then have the option to dress these up with a slather of peanut butter…oh yeah!

I've used wholemeal spelt flour for these cakes as I've found it typically gives a lighter crumb than GF flours, particularly when baking fat free, but there is no reason at all why you shouldn't try substituting your favourite gluten free mix- you could add a little oil if you wished to ensure a good texture.

One of my variations for an afternoon snack was a light covering of sugar free raspberry jam with a handful of fresh garden raspberries on the side…yummy!

What variations will you be coming up with?

Recipe: chocolate pillow cakes

Makes approx. 12-16 pillow cookies (depending on size)

Ingredients

1 cup wholemeal spelt flour

½ cup cocoa powder

¾ tsp baking soda

½ tsp cinnamon

Pinch salt

½ tsp chocolate extract (optional for a more intense flavour)

1 tsp vanilla extract

¼ cup agave and a pinch (1/6^th tsp) stevia

½ cup apple puree

1/3 cup vegan yoghurt

1 tbs balsamic vinegar

Up to 1/3 cup soy milk (or other vegan milk) to achieve required consistency

Method

Mix the dry ingredients in a medium bowl.

Mix the wet ingredients in a separate bowl and add to the dry and mix through evenly.

Add just enough soy milk to achieve a smooth batter, not to runny so that it flattens right out when spooned onto the baking sheet, but not so thick that the surface does not have a smooth appearance.

Bake at 180C for 10 mins or until just beginning to brown and the sponge springs back when pressed with fingertips.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Eating gluten free

As many long time readers of my blog will know, even though I am not gluten intolerant myself, I often aim to cook wheat-free or gluten-free from a health point of view. I think we could all benefit from a diet lower in gluten, even those who do not have specific allergies or intolerances in this way.

However, because my standpoint is from a health perspective rather than a necessary way of life, I have become aware than my labelling of certain recipes as ‘gluten-free’ could do with some clarification to ensure that those who have severe allergic reactions to gluten containing products are better assisted in following my recipes.

The key point I would make, above all else, would be for you to double check all ingredients if you know you are gluten intolerant or may be cooking for a family member of friend who is. I will do my best to highlight issues within my recipes, but such is life that slip up’s may happen and ingredients are overlooked, so there needs to be an awareness all round.

A good resource for Coeliac’s in the UK is Coeliac UK which also has a useful ‘food and drink directory’ outlining products and brands that are safe to consume.

In reviewing my recipes and the typical ingredients I choose to cook with, there are three in particular that are a little ambiguous when it comes to wheat/gluten allergies and I so I have set out some clarification below.  Please leave a comment if you have any further thoughts on this, I am welcome to information and suggestions for things I may have overlooked.

source

Oats:

The following notes have been extracted from Coeliac UK. Most people with coeliac disease can eat oats. But many oats are produced in the same place as wheat, barley and rye which makes them unsafe. A very small number of people are still sensitive to ‘pure’ oats. The role of oats in a gluten-free diet has been debated for many years. Research looking at how oats affect people with coeliac disease shows that most adults and children can safely eat avenin, the protein similar to gluten found in oats. There are however, a very small number of people with coeliac disease who may still be sensitive to pure, uncontaminated oat products. If oats are produced in the same place as wheat, barley and rye the gluten can get mixed up with the oats. This is called cross contamination. Only oats which are pure or uncontaminated will be safe.

I use regular oats in my recipes, but for those who know they are sensitive, please feel free to substitute pure uncontaminated oats in my recipes.

 

source

Spelt flour:

Spelt is ambiguous since some sources claim it to be wheat-free and some not, either way this grain is not gluten-free so is not suitable for those with a gluten intolerance. Spelt is a very ancient type of wheat with a rich, nutty flavour. It's far more nutritious than modern wheat strains, being richer in vitamins, minerals, complex carbohydrates, protein and fibre. It's also high in gluten - but of a different type to that found in modern wheat. Spelt gluten is more fragile and, many believe, easier to digest, hence why this confusion has come about since some people who are intolerant to wheat are able to digest spelt.

The following notes have been extracted from Sure Foods Living.  People with celiac disease or gluten intolerance should not eat spelt (also known as “farro” or “dinkel”) because it contains does contain gluten as noted above. The same goes for Kamut, triticale, emmer and einkorn — all of these are cereal grains that have been marketed as “wheat alternatives.” All are in the wheat genus, however, and have biological names starting with “triticum,” the Latin word for wheat.

Spelt is handles in a similar way to regular wheat flour, hence why I use this a lot within my baking. From a health point of view, spelt offers me a more readily digestible product with results that are more predictable like regular flour. My typical gluten free mix is a buckwheat, almond meal, tapioca combination (in approx. 50/30/20 ratios) and I find this to be successful within a wide variety of recipes. Go ahead and experiment with your own gluten-free flour combinations.

source

Soy Sauce:

I use soy sauce in many of my savoury dishes as a flavour enhancement. Traditional Chinese soy sauce is made with fermented wheat, which makes it unsuitable for people with coeliac disease, however there are simple substitutions for this such as Tamari soy sauce which is gluten free and also liquid aminos which is made with soy beans and is a healthy salt free/gluten free alternative to soy sauce whilst offering a very similar taste.

I use either type of soy or liquid aminos interchangeably within my cooking.